1/2 lb firm white fish, such as pollack
8 tortillas (I used low carb/whole wheat)
1/2 jar salsa
1 tomato, diced
8 oz package of Mexican cheese shredded, (low fat)
2 Tbsp low fat sour cream
1 avocado, diced and tossed w/ lemon or lime juice
2 tsp olive oil
Sautee' the fish in a little olive oil (or steam, or bake), break apart into large chunks and set aside.
In skillet, heat the olive oil, add 1 tortilla and 1/4 of the cheese. Add 1/4 of the fish and top with another tortilla. Heat for 2 min and flip over/ heat additional 2 min until cheese has melted and tortilla is browned.
Place on serving dish and top with 1/4 of the salsa, tomato, sour cream, avocado and cilantro. Repeat for remaining tortillas. This recipe makes 4 tostados.